This is an easy and very flavorful one pot wonder that is great for a last minute dinner party. I have substituted various vegetables into the mix, so you can use whatever you on hand. I used boneless and skinless chicken breasts, but you can use any cut of chicken you have on hand. I imagine this being good and even cheaper using chicken thighs.
1 cup of Rice (not instant)
3 tsp oil (canola, olive, or coconut)
4-6 skinless chicken thighs (or breasts), trimmed
2 cups finely chopped onion
5 cloves of garlic, minced
1 tsp fresh ginger, minced (or 1/2 tsp ginger powder)
2 Tbsp curry powder (red or yellow)
1 Tbsp ground coriander
1/2 tsp ground red pepper (cayenne)
2 cups chicken broth
1-15oz can of chickpeas, rinsed
1-14oz can diced tomatoes
2 cups chopped zucchini (as shown) or frozen peas, thawed
salt and pepper to taste
1. Preheat oven to 400F.
2. Heat 1 tsp oil in dutch oven over medium heat, add chicken and cook until browned on all sides ~8 minutes. Remove and put on plate.
3. Reduce heat to low and add more oil, cook onions until golden brown ~15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper. Cood until fragrant ~2minutes.
4. Increase heat to medium high, stir in broth, chickpeas, tomatoes, zucchini and rice. Season with salt and pepper, bring to a simmer. Nestle chicken into the rice, cover, and cook in oven 20-25 minutes.
5. Serve with a small wedge of lime if desired.